Zesty Mediterranean Quinoa Salad Recipe for Fresh Summer Meals

Crafting a delightful quinoa salad recipe sparks joy in my kitchen adventures.

Mediterranean flavors dance through crisp vegetables and protein-packed grains.

Bright herbs and zesty dressing create magic on your plate.

Colorful ingredients blend seamlessly, promising a nutritious meal that satisfies hunger and delights taste buds.

Nutrition meets flavor in this simple, elegant dish.

Fresh ingredients make every bite a celebration of wholesome eating.

You’ll want to savor each refreshing spoonful and share this culinary gem with everyone around your table.

Reasons You’ll Enjoy Mary Berry Quinoa Salad

• Craft a Nutritious Powerhouse: Packed with protein-rich quinoa, fresh herbs, and vibrant pomegranate, this salad delivers a knockout punch of nutrition in every delightful bite.
• Master Quick Culinary Magic: Simple steps transform basic ingredients into a restaurant-worthy dish that looks impressive but requires minimal cooking skills and preparation time.
• Versatile Crowd-Pleaser: Perfect for summer gatherings, picnics, or as a stunning side dish that adapts to multiple meal scenarios and satisfies diverse dietary preferences.
• Temperature-Flexible Delight: Enjoy this colorful salad chilled or at room temperature, making it an ideal make-ahead option for busy lifestyles and spontaneous entertaining.

Ingredients Needed for Mary Berry Quinoa Salad

• Quinoa: A protein-packed, gluten-free grain that serves as the base of this refreshing salad.

• Onion: Adds a soft, sweet flavor when sautéed to enhance the overall taste of the salad.
• Tomatoes: Provides a fresh, juicy element that complements the quinoa.
• Herbs: Bring a vibrant, aromatic dimension to the dish.

• Lemon Juice, Lemon Zest: Adds bright, citrusy notes to the salad.
• Pomegranate Syrup: Introduces a sweet and tangy flavor profile.
• Sugar: Balances the acidity of the lemon and pomegranate syrup.
• Olive Oil: Creates a smooth, rich base for the dressing.
• Salt and Pepper: Seasoning that brings out the natural flavors of the ingredients.

• Feta Cheese: Provides a creamy, tangy element to the salad.
• Pomegranate Seeds: Adds a burst of sweet-tart flavor and visual appeal.

How to Make Mary Berry Quinoa Salad

Step 1: Prepare Quinoa Base

Rinse quinoa thoroughly under cold water to remove any bitter coating. Pour quinoa into a saucepan with water and cook over medium heat. Simmer until water is absorbed and quinoa becomes fluffy and translucent, about 15-20 minutes. Remove from heat, cover, and let it rest for 10 minutes. Spread quinoa on a large plate to cool completely.

Step 2: Caramelize Onions

Heat olive oil in a skillet over medium-low heat. Add chopped onions and cook slowly, stirring occasionally until they turn golden brown and develop a sweet, soft texture. This process takes about 5-6 minutes. Set aside to cool slightly.

Step 3: Create Vibrant Dressing

• Fresh lemon juice
• Lemon zest
• Pomegranate syrup
• Granulated sugar
• Extra virgin olive oil

Blend ingredients until smooth and well combined.

Step 4: Combine Salad Components

• Cooled quinoa
• Caramelized onions
• Chopped fresh herbs
• Diced tomatoes
• Salt
• Black pepper

Step 5: Finish and Garnish

Drizzle prepared dressing over the salad. Toss ingredients gently to distribute flavors evenly. Sprinkle crumbled feta cheese and scatter pomegranate seeds on top. Serve chilled or at room temperature.

Best Tips for Mary Berry Quinoa Salad

• Rinse Quinoa Thoroughly: Wash grains under cold water to remove bitter coating and ensure a clean, nutty flavor.
• Master Perfect Cooking Texture: Use exact water ratio and let quinoa steam after cooking to achieve fluffy, separated grains without mushiness.
• Enhance Flavor Depth: Sauté onions slowly to develop sweet, caramelized undertones that complement the quinoa's mild taste.
• Balance Dressing Carefully: Whisk dressing ingredients gradually to create smooth, emulsified vinaigrette that coats salad evenly.
• Chill for Maximum Taste: Let salad rest in refrigerator for 30 minutes before serving to allow herbs and dressing to meld flavors.

Ways to Customize Mary Berry Quinoa Salad

• Mediterranean Quinoa Bowl: Replace feta with grilled halloumi cheese and add roasted red peppers for extra flavor.
• Vegan Quinoa Delight: Substitute feta with crispy tofu cubes and use maple syrup instead of sugar in the dressing.
• Protein-Packed Version: Mix in grilled chicken or chickpeas to increase protein content and make the salad more filling.
• Spicy Southwest Quinoa: Add black beans, corn, jalapeños, and swap pomegranate syrup with chipotle sauce for a zesty kick.

What to Eat with Mary Berry Quinoa Salad

• Flavor-Boosting Wine Pairing: Select a crisp, light white wine like Sauvignon Blanc or Pinot Grigio that complements the salad's bright, tangy Mediterranean flavors and cuts through the richness of feta cheese.
• Mediterranean Herb Companion: Serve alongside warm, herbed flatbread or pita to soak up the zesty dressing and provide a delightful textural contrast to the quinoa's soft grains.
• Protein-Rich Side: Add grilled chicken or seared shrimp on the side to transform this salad into a complete, nutritious meal that enhances the quinoa's protein content and adds a satisfying protein boost.

Storing Mary Berry Quinoa Salad the Right Way

• Store leftovers in an airtight container for up to 3-4 days. Keep chilled to maintain freshness and prevent bacterial growth.
• Not recommended due to quinoa's delicate texture and vegetable components that may become soggy when thawed.
• Gently warm in microwave for 30-45 seconds, stirring halfway to distribute heat evenly. Add a splash of olive oil to restore moisture and prevent dryness.
• Allow salad to sit out for no more than 2 hours. Discard if left longer to ensure food safety and prevent potential foodborne illness.

Mary Berry Quinoa Salad FAQs Answered

• What makes quinoa a healthy ingredient in this salad?

Quinoa is a complete protein containing all nine essential amino acids, high in fiber, rich in minerals like iron and magnesium, and gluten-free, making it a nutritious base for salads.

• How can I ensure my quinoa doesn't become mushy?

Rinse quinoa thoroughly before cooking to remove its natural coating called saponin, use the correct water ratio (2:1), and avoid stirring while cooking to maintain a fluffy texture.

• Can I substitute the pomegranate ingredients if unavailable?

Yes, you can replace pomegranate seeds with dried cranberries or chopped red bell peppers, and use honey or maple syrup instead of pomegranate syrup to maintain a similar sweet-tangy flavor profile.

Quinoa Salad Recipe

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4.7 from 25 reviews

• Total Time: 41 minutes
• Yield: 4 1x

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Description

Refreshing Mediterranean quinoa salad brings sunshine to your plate with zesty herbs and crisp vegetables. Packed with protein and flavor, this light dish offers a perfect balance of nutrition and taste you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Grains and Base:

• 300 grams (11 ounces) bulgar wheat with mixed-colour quinoa

Vegetables and Herbs:

• 1 red onion, finely sliced
• 200 grams (7 ounces) sun-blushed tomatoes in oil, drained and cut in half
• 3 tablespoons chopped mint
• 2 tablespoons chopped flat-leaf parsley
• 3 tablespoons finely snipped chives
• 2 tablespoons torn basil leaves

Dressing and Extras:

• 1 tablespoon olive oil
• 100 grams (4 ounces) feta cheese, broken into pieces
• 50 grams (2 ounces) pomegranate seeds
• Salt
• Freshly ground black pepper
• Juice of 1 lemon
• Finely grated zest of 1 lemon
• 2 tablespoons pomegranate syrup
• 1 teaspoon sugar
• 2 tablespoons good olive oil

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Instructions

1. Cleanse quinoa thoroughly under cold running water to remove any bitter residue.
2. In a medium saucepan, combine quinoa with water and simmer over medium heat for 15-18 minutes until grains become translucent and tender.
3. Remove from heat, cover the pan, and allow quinoa to steam for 10 minutes, then spread on a flat surface to cool completely.
4. Caramelize onions in olive oil over medium-low heat for 5-6 minutes until golden and soft, developing a rich, sweet flavor.
5. Prepare the vibrant dressing by whisking together fresh lemon juice, zest, pomegranate syrup, and a touch of sugar until smooth and well-integrated.
6. Combine cooled quinoa with sautéed onions, diced tomatoes, and finely chopped fresh herbs, creating a colorful and aromatic base.
7. Season the mixture with salt and freshly ground black pepper to enhance the overall taste profile.
8. Gently fold in crumbled feta cheese and scattered pomegranate seeds for added texture and bursts of tangy flavor.
9. Drizzle the prepared dressing over the salad, tossing delicately to ensure even distribution of ingredients.
10. Serve the quinoa salad chilled or at room temperature, allowing the flavors to meld and develop.

Notes

• Rinse quinoa thoroughly to remove bitter coating and ensure a clean, nutty flavor.
• Cook quinoa with precision, using a 2:1 water ratio to achieve perfectly fluffy texture without mushiness.
• Toast quinoa briefly in dry pan before boiling to enhance its natural nuttiness and add depth of flavor.
• Customize dressing by substituting pomegranate syrup with honey or maple syrup for different dietary preferences.
• Prepare salad in advance and let flavors meld together for more intense taste profile.
• Add protein like grilled chicken or chickpeas to transform this into a complete meal.
• For gluten-free and vegan options, replace feta with plant-based cheese or nutritional yeast.

• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Peruvian

Nutrition

• Serving Size: 4
• Calories: 280 kcal
• Sugar: 5 g
• Sodium: 320 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 8 g
• Cholesterol: 15 mg